How to Freeze Acorn Squash

1. Preheat the oven to 350 degrees F (175 degrees C).

2. Wash the acorn squash and pierce the skin in several places with a sharp knife.

3. Place the squash on a baking sheet and roast for 40-50 minutes, or until the flesh is tender and easily pierced with a fork.

4. Remove the squash from the oven and let cool slightly.

5. Once cool enough to handle, cut the squash in half and remove the seeds.

6. Scoop the flesh from the skin and place it in a freezer-safe container.

7. Label the container with the date and freeze for up to 6 months.

To use frozen acorn squash:

1. Thaw the squash in the refrigerator overnight or at room temperature for several hours.

2. Once thawed, the squash can be used in any recipe that calls for cooked acorn squash.

Tips for freezing acorn squash:

- To save space, you can freeze the acorn squash puree instead of the whole squash. Simply puree the cooked squash flesh in a food processor or blender until smooth, then freeze in freezer-safe containers.

- You can also freeze the acorn squash seeds. To do this, rinse the seeds and pat them dry. Spread the seeds on a baking sheet and roast at 350 degrees F (175 degrees C) for 10-15 minutes, or until browned and toasted. Let the seeds cool completely, then store them in a freezer-safe container.

- Frozen acorn squash can be used in a variety of dishes, such as soups, stews, casseroles, and curries. It can also be used as a side dish or as a topping for salads and pizzas.